Irresistibly Soft & Chewy Oreo Peanut Butter Cookies: The Ultimate Recipe
Prepare to be delighted by these Oreo Peanut Butter Cookies! They are wonderfully soft, incredibly chewy, and burst with the delightful combination of rich peanut butter and classic Oreo cookie flavor. What’s their secret? A magical touch of Oreo instant pudding mix and generous chunks of crushed Oreo cookies baked right into every bite. This recipe isn’t just a cookie; it’s a culinary experience that brings together two beloved flavors in perfect harmony.
For years, my heart belonged to a classic Chocolate Chip Peanut Butter Cookie recipe and a divine Cookies and Cream cookie recipe. I made them so often, I never thought another cookie could capture my devotion. But then, I had an epiphany: what if I combined the best elements of both? The result is this fantastic new recipe, a true game-changer that unites the creamy, nutty goodness of peanut butter with the iconic chocolatey crunch of Oreos. These Oreo Peanut Butter Pudding Cookies aren’t just good; they’re an absolute must-try for any cookie enthusiast.
The Magic Behind Oreo Peanut Butter Cookies
These incredible cookies begin with the foundational ingredients of any great peanut butter cookie: butter, peanut butter, sugars, eggs, flour, and leavening. But what elevates them to a whole new level is the addition of instant Oreo pudding mix and a generous helping of coarsely crushed Oreo cookies. The pudding mix is the secret weapon for that unbelievably soft and chewy texture, while the crushed Oreos deliver delightful pockets of chocolate cookie flavor and satisfying crunch. Every bite is a harmonious blend of sweet, salty, and chocolatey goodness that will have you reaching for another, and another!
Essential Ingredients for Your Oreo Peanut Butter Pudding Cookies
Crafting these delectable cookies requires a few key ingredients, each playing a vital role in achieving their perfect texture and flavor profile. Here’s a closer look at what you’ll need and why each component matters:
Butter
You’ll need 3/4 cup (equivalent to one and a half sticks) of butter. The consistency of your butter is crucial for successful cookie baking. Ensure it is perfectly softened to room temperature before you begin mixing. Butter that’s too cold won’t cream properly with the sugars, leading to a denser cookie, while melted butter can make the dough oily and cause the cookies to spread too much. If you’re short on time, microwave it in 5-second bursts, stopping just before it melts completely. Using the defrost setting on your microwave can also help soften it more evenly.
Peanut Butter
For these cookies, 1/2 cup of peanut butter is required. While you can opt for creamy or crunchy, I highly recommend using a traditional, processed peanut butter like Jif or Skippy. Natural peanut butters, where the oils tend to separate, can result in a greasier dough and cookies that don’t hold their shape as well. Creamy peanut butter yields a smooth cookie, but the added crunch from a crunchy variety would be a fantastic complement to the Oreo pieces.
Sugars
A combination of 1/2 cup granulated sugar and 1/2 cup brown sugar is essential. Granulated sugar contributes to a crispier edge, while brown sugar adds moisture, chewiness, and a deeper, molasses-like flavor. Always ensure your brown sugar is fresh and soft for the best results. If it’s hardened, a quick trick is to microwave it with a damp paper towel for a few seconds.
Instant Oreo Pudding Mix
This is where the magic happens! A small box (3.4 oz) of instant Oreo pudding mix is key to the incredibly soft and chewy texture of these cookies. Pudding mixes add moisture and help create a wonderfully tender crumb. Oreo pudding mix can be found in most grocery stores in the baking aisle. If it’s unavailable, an instant vanilla pudding mix (same size) can be used as a substitute, though the distinct Oreo flavor won’t be as prominent.
Eggs
Two large eggs are needed to bind all the ingredients together, providing structure and richness to the cookie dough. Ensure your eggs are also at room temperature, as this helps them emulsify better with the butter and sugar mixture, resulting in a smoother, more uniform dough.
Vanilla Extract
One teaspoon of vanilla extract enhances all the other flavors in the cookies. For the best taste, opt for a high-quality pure vanilla extract. It makes a noticeable difference in the overall aroma and depth of flavor.
Flour
You’ll use 2 1/4 cups of all-purpose flour. This provides the main structure for the cookies. Cake flour can also be used for an even more tender cookie, but all-purpose flour works perfectly well. Remember to measure your flour correctly by spooning it into a measuring cup and then leveling it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to too much being added.
Baking Soda
One teaspoon of baking soda acts as the leavening agent, helping the cookies rise and achieve their soft, slightly puffy texture. Always check that your baking soda isn’t old or expired, as its effectiveness diminishes over time.
Salt
Just 1/2 teaspoon of salt is added to balance the sweetness and enhance all the other flavors in the cookies. Don’t skip it; it’s crucial for bringing out the best in the peanut butter and chocolate notes.
Oreo Cookies
The recipe calls for about 1 cup of coarsely crushed Oreos, which is approximately 15 standard Oreo cookies. The key here is “coarsely crushed” – you want substantial chunks of cookie, not fine crumbs. Place them in a large Ziplock bag and gently crush them with a rolling pin or a meat mallet. The varied textures add an exciting element to each bite.
Baking Perfect Oreo Peanut Butter Cookies: Step-by-Step Guide
Making these cookies is a straightforward process, even for beginner bakers. Follow these steps for delicious results every time:
- Prepare Your Oven: Start by preheating your oven to 350°F (175°C). Proper preheating ensures the cookies bake evenly and prevents them from spreading too much. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.
- Cream Wet Ingredients: In a large mixing bowl, beat the softened butter until it’s creamy and light, which typically takes about 2 minutes. Then, add the peanut butter, granulated sugar, and brown sugar. Continue beating for another 2-3 minutes until the mixture is well combined, light, and fluffy. This creaming process incorporates air, contributing to the cookies’ soft texture. Next, beat in the instant Oreo pudding mix for about 1 minute, ensuring it’s fully incorporated.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and beat for another 2 minutes until everything is thoroughly combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout the dough.
- Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the butter mixture, mixing on low speed just until everything is combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. Stop as soon as no streaks of flour are visible.
- Fold in Crushed Oreos: Gently fold in the coarsely crushed Oreo cookies. You want to mix them just enough so they are evenly distributed without breaking them down further into fine crumbs. The larger chunks add wonderful texture and visual appeal.
- Scoop and Bake: Use a cookie scoop (about 1.5-2 tablespoons) to portion out the dough. Drop the cookie dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake to Perfection: Bake the cookies for approximately 9-11 minutes. It’s crucial not to overbake them! The edges should be set and lightly golden, but the centers may still look slightly soft or underbaked. This is perfectly normal, as they will continue to set as they cool.
- Cooling Process: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to firm up without breaking.
Oreo Peanut Butter Cookies
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Ingredients
- ¾ cup butter softened to room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 box instant Oreo pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Oreo cookies coarsely crushed (about 15 Oreo cookies)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, beat the softened butter until creamy and fluffy (about 2 minutes). Add the peanut butter and sugars and beat for another 2-3 minutes. Add the pudding mix and beat for another minute.
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Add the eggs one at a time, beating well after each, then add vanilla and beat for another 2 minutes until fully combined.
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In a separate bowl, stir together the flour, baking soda and salt. Gradually add this dry mixture to the butter mixture and mix just until combined. Do not overmix.
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Carefully fold in the coarsely crushed Oreo cookies.
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Use a cookie scoop to scoop the dough onto prepared cookie sheets, placing the cookie dough balls about 2 inches apart.
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Bake cookies for about 9-11 minutes – do not overbake! The edges should be lightly golden, centers may still look soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Pro Tips for Achieving Perfect Peanut Butter Cookies Every Time
While the recipe itself is straightforward, a few expert tips can elevate your Oreo Peanut Butter Cookies from good to absolutely phenomenal. Mastering these techniques will ensure your cookies are consistently soft, chewy, and perfectly baked:
- Softened Butter is Non-Negotiable: This is arguably the most critical tip. Your butter must be softened to room temperature, but not melted. Cold, hard butter won’t cream properly with the sugars, resulting in a dense, crumbly cookie. Conversely, melted butter can make your dough greasy and lead to overly flat, crispy cookies. To soften butter quickly, place it in the microwave at 5-second intervals, checking frequently until it’s pliable but still cool to the touch. I often use the defrost setting on my microwave, as it provides a gentler, more even softening process.
- Choose the Right Peanut Butter: For consistent baking results, stick to traditional, processed peanut butter brands like Jif or Skippy. Natural peanut butters, which often separate and require stirring, tend to have a higher oil content and a looser consistency that can negatively impact the cookie’s structure, causing them to spread too much or become overly crumbly.
- Mix Dry Ingredients Separately: Always combine your flour, baking soda, and salt in a separate bowl before adding them to the wet ingredients. This ensures that the leavening agent and salt are evenly distributed throughout the dough, preventing pockets of unmixed ingredients and promoting uniform rising.
- Cream Butter and Sugars Thoroughly: Don’t rush this step! Creaming the butter and sugars together for 2-3 minutes until light and fluffy is essential. This process incorporates air into the mixture, which is crucial for a tender, airy cookie texture.
- Preheat Your Oven Properly: Always preheat your oven completely before placing cookies inside. A hot, consistent oven temperature ensures the cookies begin baking immediately, helping them rise and set correctly. If placed in a cold oven, cookies tend to spread excessively before they have a chance to firm up.
- Invest in a Cookie Scoop: For perfectly uniform cookies, a cookie scoop is your best friend. It ensures each cookie is the same size, promoting even baking and a beautiful presentation. Plus, it makes the scooping process much faster and cleaner.
- Use Parchment Paper or Silicone Mats: Line your baking sheets with parchment paper or a silicone baking mat. This prevents cookies from sticking, allows for easy removal, and contributes to even baking. It also makes cleanup incredibly simple.
- Do NOT Overbake: This is perhaps the most common mistake in cookie baking. Cookies continue to bake for a few minutes even after they are removed from the oven, thanks to residual heat. Your Oreo Peanut Butter Cookies should still look slightly soft in the center when you take them out. The edges should be just set and lightly golden. Overbaking will result in dry, hard cookies.
Storage and Make-Ahead Options
Once baked and completely cooled, these Oreo Peanut Butter Cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature when you’re ready to enjoy.
If you like to prepare ahead, you can also freeze the cookie dough. Form the dough into balls as directed, then place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time, or let them thaw in the refrigerator first.
Delicious Variations to Try
While the classic Oreo Peanut Butter Cookie is fantastic on its own, feel free to experiment with these delicious variations:
- Different Oreo Flavors: Try using different flavored Oreos! Golden Oreos, Mint Oreos, or Peanut Butter Oreos could all add an interesting twist to the recipe.
- Add Chocolate Chips: For an extra layer of chocolatey goodness, fold in 1/2 cup of chocolate chips (milk, semi-sweet, or white chocolate) along with the crushed Oreos.
- Nutty Crunch: If you love extra texture, add 1/2 cup of chopped roasted peanuts or other nuts (like pecans or walnuts) to the dough.
- Pudding Swap: While Oreo pudding is specific, you could experiment with other instant pudding flavors like chocolate, cheesecake, or even banana for a different profile.
Frequently Asked Questions About Oreo Peanut Butter Cookies
Can I use natural peanut butter?
As mentioned in the ingredient section, traditional peanut butter (like Jif or Skippy) is highly recommended for this recipe. Natural peanut butters tend to be runnier and can result in cookies that spread too much or have an inconsistent texture. For the best, most reliable results, stick with the classic.
How do I prevent my cookies from spreading too flat?
Several factors can cause cookies to spread:
- Too much softened butter: Ensure your butter is softened, not melted.
- Warm dough: If your kitchen is warm or your dough feels soft, chill it in the refrigerator for 30 minutes before scooping and baking.
- Incorrect oven temperature: Always preheat your oven fully. An oven that isn’t hot enough can cause cookies to spread before setting.
- Overmixing the dough: Overmixing can develop the gluten in the flour, leading to tougher and flatter cookies. Mix only until just combined.
- Old baking soda: Ensure your baking soda is fresh and active.
Why are my cookies hard?
Hard cookies are almost always a sign of overbaking. Keep a close eye on your oven and remove the cookies when the edges are just set and lightly golden, even if the centers still look a little soft. They will continue to firm up as they cool on the baking sheet.
Can I make these gluten-free?
While I haven’t personally tested it with this specific recipe, you can often substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure the Oreos you use are also certified gluten-free (some brands offer this). Results may vary slightly in texture.
These Oreo Peanut Butter Cookies are more than just a dessert; they’re a celebration of flavor, texture, and pure baking joy. Whether you’re a long-time peanut butter cookie fan or a devotee of all things Oreo, this recipe is sure to become a new favorite in your household. They’re perfect for sharing, potlucks, or simply indulging in a quiet moment with a glass of milk. Don’t hesitate – gather your ingredients and get ready to bake a batch of pure happiness!
More Peanut Butter Cookie Recipes You’ll Love:
- Best Chocolate Chip Peanut Butter Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut Butter Chip Chocolate Cookies
- Easy Peanut Butter Cookies
- Fudge Peanut Butter Cookie Cups
- Reese’s Peanut Butter Cookies
- Best Monster Cookies
- Peanut Butter No Bake Cookies
- Reese’s Peanut Butter Pudding Cookies
- Reese’s Chocolate Peanut Butter Cookies
- Butterfinger Peanut Butter Cookies
- Snickers Peanut Butter Cookies
- Apple Peanut Butter Cookies
